Summer Time Crock-pot-ery

So no one thinks of Crock Pot dishes in the summer. It's a winter appliance right? Wrong.

Yes, these little wonders do make delectable soups and stews. And sometimes, for special occasions, fantastic chocolate lava cakes... But, they also make a great indoor BBQ chicken!

The best thing about this recipe is it is toss and go. Turn it on low in the morning, then you don't have to heat up the kitchen or fumble around with a grill when you get home in the evening.

Jon and I both gave this a huge thumbs up. Its really good on a hoagie roll with a thin slice of Swiss or monterey jack cheese. The leftovers are phenomenal!

In garden news, the kale harvest went spectacularly! I have kale coming out my ears!

All the plants are doing great. Little baby beans are hanging tenderly under their leaf umbrellas. The tomatoes are all budding little green globes. I have flowers on my bell peppers! I have hopes to get a few little ones this summer. Kohlrabi is getting huge. It's sort of enveloping the onions... The cucumbers are starting to wind their way up the chicken wire fence. The carrots are still itty bitty, but they are definitely carrots :) And last but not least, the herbs are smelling fragrant, especially after the rains.

Here's to you and your culinary adventures, friends! Cheers!

Crock Pot BBQ Chicken

3 FROZEN skinless, boneless chicken breasts
6-8 oz Sweet Baby Ray's BBQ Sauce
1/4 cup Italian salad dressing
1/4 cup chicken broth
1 clove minced garlic
2 TBS brown sugar
1 TBS Worcestershire sauce
1 TBS liquid smoke
1-2 tsp Italian seasoning
Kosher Salt & fresh cracked black pepper

Set chicken aside for a moment.

Mix all other ingredients together in the crock pot.

Gently push the chicken into the sauce. Cover and cook on low for 5-6 hours. Crack lid on crock pot for 1 additional hour.

Remove chicken and allow to cool for a few minutes. Shred with two forks. Return to sauce. Warm back through.